Chinese Eggplant

• загальний час: 13 minutes

Інгредієнти

2 eggplants (cut into chunks)

1 potato (cut into chunks)

1 pepper (cut into chunks)

4 cloves garlic (minced, divided)

Cornstarch (for coating)

Oil (for frying)

Sauce

1 ½ tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tsp chicken powder

2 tsp cornstarch

1/2 cup water

Напрямки

1 Salt the eggplant and let it sit for 10 minutes to draw out moisture.

2 Mix all sauce ingredients until smooth and lump-free.

3 Lightly coat the eggplant with cornstarch, adding it gradually for a thin layer.

4 Heat oil to 150°C (300°F). Fry potatoes for about 3 minutes until golden.

5 Increase oil to 180°C (350°F). Fry eggplant until lightly crispy (in batches if needed).

6 Add potatoes and peppers back in, fry together for 30 seconds, then remove.

7 Leave a little oil in the pan. Cook half the garlic on low heat until fragrant.

8 Pour in the sauce, cook on high while stirring until thick and glossy.

9 Add everything back in and toss to coat evenly.

10 Finish with the remaining garlic and serve.